It’s Time for Lasagna
I’m not sure if it’s the avid cook in me, but I’m often fascinated to learn about the association between certain foods and days and/or months. For example, did you know that August is paired with lasagna? Don’t ask me how that association came about, but one thing I do know is that lasagna is a very budget friendly meal. Pasta is always one of the best bargains at the store, it’s fast and easy to prepare too. Most lasagna recipes use a cheaper cut of meat like ground beef. And the rest of the ingredients that make up a lasagna won’t break the bank either.
Lasagna can be made a day or even weeks before you plan to eat it because it freezes so well.
Lasagna can be made using all low fat ingredients.
Lasagna can be made using all vegetables, which means you save money on meat.
Leftovers, if there are any, make the perfect lunch.
And most of all, lasagna is a dish just about everyone loves.
There are lots of wonderful lasagna recipes out there and here’s one that’s a little different. In fact, I created this one last year when I had a bunch of ingredients and looked for ways I could use them together. The original recipe used jumbo pasta shells, but now I use lasagna pasta.
Greek Inspired Lasagna Rolls
One box lasagna pasta
1 26 oz. jar Classico Spicy Tomato and Pesto Sauce…any of your other favorite pasta sauces will work too, but this one adds a nice kick to the dish.
1 15 oz. container ricotta cheese, low fat or no fat is fine too.
½ cup crumbled feta cheese
1 16 oz. package frozen spinach, defrosted, drained and be sure to squeeze out all the water.
½ cup chopped Kalamata olives
1 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Coat a 10 X 13 lasagna pan with cooking spray.
Cook the lasagna in boiling water until al dente.
While the pasta cooks, mix together the spinach, ricotta cheese, chopped olives and feta cheese.
Drain the pasta, rinse with cold water and hang each piece over a dish so they don’t touch and stick together.
Pour just enough pasta sauce into the pan to coat it.
Take one piece of lasagna pasta and place some of the ricotta mixture on one end and then roll it up and place it into the pan. Repeat with the rest of the pasta and mixture.
Cover the rolls with the rest of the sauce and top with the Parmesan cheese.
Cover the pan with foil and place in the oven for about 15-20 minutes or until everything is bubbling and the cheese has melted.
You can serve this with a tossed green salad and Italian bread.